Ingredients
1/3 cup chopped onion1/4 cup butter4 cups cold cooked rice3 tablespoons teriyaki sauce2 tablespoons minced fresh parsley1 teaspoon garlic powder1/8 teaspoon pepper1 egg, lightly beaten
Preparation
In a large skillet, saute onion in butter until tender. Stir in the rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir until egg is completely set, about 3 minutes.
